Streusel Topped Apple Pie

Struesel Topped Apple Pie

My family and I read the book that is pictured in this photo. At the end of each chapter there is a pie recipe that is posted. Our goal was to make each pie before reading the next chapter.

We read chapter 1 and baked mini apple pies.

We read chapter 2 and then the book sat for a few weeks before being picked up again. You see it took us that long to bake the pie recipe that was posted for the second chapter. We baked the coconut cream pie (to be posted about at a later date).

Then we read chapter 3. The book again sat for a week or two. I personally cannot read a book this way. It was nearly impossible to find time to make the pie, yet I really wanted to know what happened in the book.

Finally we just decided to read the book, enjoy it, and not worry about waiting to read the next chapter until the pie was baked. You see, there are only three of us and we don’t typically polish off a pie a week. We did make one more pie, a pecan one, but we have yet to make any others. They will eventually happen, but they might be a while in coming. Enjoy!

Streusel Topped Apple Pie
6 large apples
1/2 lemon
1/4 cup light brown sugar
1 tablespoon flour or cornstarch
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 tablespoon unsalted butter
1 egg white
Cinnamon sugar
9 inch pie crust

Topping:
1 cup butter
1/2 cup brown sugar
juice of a lemon
1/2 cup flour
a handful of chopped walnuts

Make 9 inch piecrust.

Preheat oven to 350 degrees.

Peel, core, and cut up the apples in a medium sized bowl. Squeeze lemon over the whole bowl of apples and sprinkle with sugar, flour, cinnamon, cloves, nutmeg, and ginger. Stir and pour into unbaked, pricked piecrust. Dot with butter and cover with streusel.

Mix the streusel topping ingredients together with a fork or your fingers until crumbly. Sprinkle over apples before baking.

Bake for about 1 hour or until lightly browned.

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